Creole grocery online: colombo, créoline sauce and chillies
A colombo often starts with graine à roussir, whole seeds fried in hot oil at the beginning of cooking. This shelf brings together the spices, sauces and pulses of French Caribbean creole cooking, with a few tins from Réunion: everything you need for a colombo, acras or sauce chien.
On this shelf
- TONTON CLÉMENT colombo powder: the Guadeloupe blend based on turmeric, coriander and mustard.
- TONTON CLÉMENT graine à roussir: cumin, fenugreek and mustard, as whole seeds.
- DAME BESSON créoline sauce: onions and chillies from Guadeloupe, in original, mild or hot versions.
- CHALEUR CRÉOLE bird’s eye chilli and CHALEUR CRÉOLE lime juice: the base of a sauce chien or a marinade.
- CHALEUR CRÉOLE salt cod acras mix: the dried cod is already in it; just mix and fry.
- LEGUMOR pigeon peas: the peas of riz collé, the rice dish of the end-of-year festivities.
- CHALEUR CRÉOLE coconut blanc-manger: the Caribbean coconut flan, to make with milk.
Recipes and kits to go with it
The Caribbean colombo kit brings together the grocery part of the dish; you add the meat or fish. On the blog: chicken colombo, salt cod acras, grilled sea bream with sauce chien and fish court-bouillon.
Frequently asked questions
What is graine à roussir?
A blend of whole seeds inherited from Indo-Caribbean cooking: here cumin, fenugreek and mustard. You fry it in a little hot oil at the beginning of cooking to flavour colombo and stews. It contains mustard, an allergen.
Is créoline sauce spicy?
The DAME BESSON original only mildly: it is made of onions and chillies cooked in oil and vinegar, to pour over fish, grilled meat or acras. The mild one is not spicy at all; the hot one is for chilli lovers.
Where can I buy creole products online?
Right here, on nkosiagro.com. The minimum order is €39; in France, pickup point delivery is then free, and home delivery is free from €69. Your parcel is prepared within 24 to 72 hours and arrives in 2 to 3 working days in France, 3 to 4 elsewhere in Europe.
